Turkey and Spinach Rolls
Thin escalopes of turkey are best for this recipe, but you can also use turkey breast slices. To flatten the breast slices, you can place them between two pieces of plastic film or greaseproof paper and hit them with a wooden meat mallet or a rolling pin.
Ingredients
- 4 x 3 oz turkey escalopes
- Salt and freshly ground black pepper
- 1 lb spinach
- 1/2 small green pepper
- 1 clove garlic
- 1 oz pine nuts
- 1/2 oz butter
Instructions
- Season the turkey escalopes. Wash all the spinach thoroughly and remove the stalks. Cook in a small amount of salted boiling water for 3 minutes, until just tender.
- Turn into a sieve and drain well, pressing to remove all liquid. Chop finely and place in a bowl.
- De-seed the pepper, blanch in boiling salted water for 1 minute, then drain and finely dice. Add to the spinach, together with the crushed garlic and pine nuts. Season to taste.
- Divide the spinach mixture into 4 servings and spread over the turkey escalopes, to within 1/4 inch (5mm) of their edges. Roll each piece up and place in an ovenproof dish.
- Dot each one with a little butter and bake in the oven, basting two or three times, for 30 minutes. Remove and serve immediately.
Notes
Oven : Preheat to 190°C (375°F, gas mark 5)
Calories: 188 kcal
Carbohydrates: 6 g
Protein: 17 g
Fat: 12g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 51 mg
Sodium: 183 mg
Potassium: 840 mg
Fiber: 3 g
Sugar: 1 g
Vitamin A: 10813 IU
Vitamin C: 44 mg
Calcium: 124 mg
Iron: 4 mg